My new favorite "cheffy" on the Food Network is Claire Robinson. She hosts a series called "5 Ingredient Fix" where she only uses 5 ingredients or less in each recipe. She calls salt and pepper "free" ingredients because they are something every kitchen should have on hand. If you haven't seen her yet, set your DVR to record an episode. I was hooked after the first one and have tried 2 of her recipes. Here is one for Millionaire Shortbread.
I halved the recipe since we are watching our calories and also sent some with Kevin to work today to keep the temptation down.
courtesy of Claire Robinson
1 stick butter, cut into small pieces
1 cup all purpose flour
1/3 cup sugar
1/4 tsp salt
1 (14 oz) can sweetened condensed milk (I used fat-free today)
1 tbsp butter
1/2 package of milk chocolate chips
Preheat oven to 350 degrees F.
(I deviated from the recipe here: Line an 8x8 baking dish with tin foil and spray with non-stick cooking spray.) Place flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pan and bake until golden brown around the edges, about 20 minutes. Remove from the oven and cool completely. (I rushed mine along by putting it in the freezer while I worked on the caramel layer).
In a heavy-bottomed saucepan (I used my enamel cast iron dutch oven) over medium-low heat, combine sweetened condensed milk and 1 tbsp butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and golden in color; about 15-20 minutes. Pour the caramel over the cooled shortbread and spread evenly using an offset spatula. (Mine kind of started setting up, so I used my hands to spread it around. At first, it looked like the caramel layer wasn't going to stick to the shortbread, but after it sets up completely, it will.)
(Again, I deviated from the recipe: pour the chocolate chips in an even layer over the warm caramel layer and allow them to soften. Once they are completely softened, use an offset spatula to smooth and spread out.) Place in refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2" squares and enjoy (Using a serrated edge knife, cuts through more easily). Store in an airtight container at room temperature or keep in the fridge for a yummy sweet and cool treat!
Make sure you head over foodnetwork.com and post a comment about how you enjoyed them!
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